Easy Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,075.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Easy Roasted Butternut Squash Soup calories by ingredient
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Introduction

Roasting the vegetables make this soup a snap. If you use precut veggies and canned broth, it's even easier! Roasting the vegetables make this soup a snap. If you use precut veggies and canned broth, it's even easier!
Number of Servings: 6

Ingredients

    5 cups peeled butternut squash, cubed (~ 2.5 lbs.)
    4 large shallots, peeled then halved
    2 T olive oil
    1/2 tsp. salt
    1/2 tsp. ground ginger or 1-1/2 inch piece fresh ginger thinly sliced
    2 1/2 cups 99% fat free chicken broth

Directions

Put squash cubes, shallots, olive oil and salt in a large bowl, mix well. Pour out onto a roasting pan or jelly roll pan. Roast at 375 degrees for 50 minutes.

Let squash cool.

Put 1/2 the squash/shallot mixture into a blender with half the chicken broth. Blend until smooth then pour into a large sauce pan. Repeat with other half of veggies and broth. Cook over medium heat for 5-10 minutes or until heated through.

Serving size is 3/4 cup. 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LANC92.

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